THE Very Best Pumpkin Pie

2 cups Pumpkin (fresh or canned but NOT pumpkin pie filling that is sweetened)
2/3 cup brown sugar (packed)
1/3 cup sugar
1 Tablespoon flour
1 ½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
1 cup heavy cream
1/3 cup milk
2 large beaten eggs
3 tablespoons bourbon (rum is acceptable)
1 ½ teaspoons pure vanilla extract  

Prepare pie dough in deep dish pie pan. Prick along sides and bottom with fork. OR bake as directed for frozen pie shell. (Bake at 400 F for approx. 10 to 12 minutes – until ”dry” but not baked. 

In a LARGE bowl, Whisk the pumpkin, sugars, spices, flour, heavy cream, milk, vanilla, and bourbon (or rum). Pour into pie shell. Bake at 400 F for approx. 45 minutes until filling is just SLIGHTLY wobbly in the center but filling is set. (testing center with a table knife, it should come out clean) Cool on wire rack.

This will make one 9 ½ inch deep dish pie. Serve topped with whipped cream or vanilla ice cream.